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gluten free carrot muffins recipe
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4.60 from 5 votes

Healthy Carrot Cake Muffins

These gluten free healthy carrot cake muffins are made in the blender (so they're crazy easy) and taste amazing! Picky eaters love them!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 10 muffins
Calories: 143kcal


Greek Yogurt Cream Cheese Drizzle


  • Preheat oven to 350F. Line the muffin tin with 10 silicone liners.
  • Add the dry ingredients to a blender and mix until oats are a powder.
    making oat flour mixed with almond flour
  • Add the carrots, eggs, almond milk, and vanilla and blend until combined (you may need to scrape the sides and bottom).
    muffin batter being made in the blender
  • Remove the blender from the base and add the raisins and walnuts. Fold in with a spatula.
    Healthy muffin batter made in the Vitamix
  • Pour the batter among the muffin tin, there will only be enough for ten.
    muffin batter in a tin lined with silicone cups
  • Bake for 25 minutes or until toothpick comes out clear.

For the Greek Yogurt Drizzle

  • Mix all the ingredients in a small bowl. Pour it into a resealable bag and cut a small part of the corner off and drizzle over the muffins.
    greek yogurt cream cheese sauce


Store in the fridge.


Serving: 1muffin | Calories: 143kcal | Carbohydrates: 20g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 154mg | Potassium: 182mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2187IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg